Breakfast

Chai-spiced Apple Pancakes

Chai Masala

I thought I had reached the pinnacle of pancake bliss when I recently ate a round of pancakes at my local Aunt Emma’s Restaurant. That was until I came across this recipe for Chai-spiced Apple Pancakes in the cookbook New Indian Basics by Preena and Arvinda Chauhan. This recipe makes use of ‘chai masala’ or a spice blend often used in making Indian tea (chai), but can also be used to flavor cakes and syrups. Spices like cinnamon, ginger, cardamom, fennel and nutmeg and often used in the spice blend:

photo credit: Anna Pustynnikova, Getty Images

Best to grind your own spices or use powdered?

To get the best flavor, first toast your spices in a fry pan for several minutes to bring out the maximum flavor, then grind them in a coffee grinder. I used whole fennel seed, cinnamon sticks, cardamom, cloves, and white and black peppercorns. Alternatively, using powdered spices is perfectly fine if you want to save time!

Toasted and finely ground Chai Masala blend

Chai-spiced caramelized apples add the crowning touch!

Apples are first peeled and finely sliced, then slowly stewed in a mixture of butter, maple syrup, and a teaspoon of chai masala. These caramelized apples are so delicious, I also mix them in my yoghurt and as a topping on my muffins!

To serve, top your pancakes with the spiced apples, a cloud of whipped cream, and some more maple syrup.

Pancakes with Chai-spiced Apples
Print Recipe
Serves: 5-6 pancakes

Ingredients

Chai Masala whole spices:

2 Tbsps. green cardamom pods

1 tsp fennel seeds

1 tsp whole cloves

1 cinnamon stick

1/2 tsp white peppercorns

1/2 tsp black peppercorns

Ground Spices:

1/2 tsp ground nutmeg

1 tbsp ginger powder

Pancake Batter:

2 eggs

1 cup 2% or whole milk

2 Tsps. vegetable or sunflower oil

1 cup all-purpose flour

1/2 cup whole wheat or buckwheat flour

1 tsp Chai Masala (optional)

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

Chai-spiced Apples:

1 Tbsp butter or ghee

1 tsp pure maple sryup

2 Honey Crisp or Gala apples, peeled and thinly-sliced

1 tsp Chai Masala spice (see recipe above)

1-2 Tbsps water

Whipped Cream and Maple Syrup to serve

Instructions

1

To toast the whole spices, heat a small skillet to medium high and add all the whole spices. Toast for several minutes until the cardamom pods swell a little and the spices start to release their aroma. Let cool and transfer to a clean coffee grinder and grind on the finest setting. (Alternatively, you could grind the spices with a mortar and pestle). Add the ground nutmeg and ground ginger powder to the mixture. After using, store the spices in an airtight container.

2

To make the pancake batter, whisk the eggs ,milk, and oil together, Fold in the flours, chai masala, baking powder, baking soda, and salt and mix until smooth. Let mixture rest for at least ten minutes.

3

For the chai-spiced apples, peel the apples and slice thinly. Over medium heat, melt the butter. Stir in the maple syrup. Add the apples and chai masala and little water. Cover with lid, reduce heat and let mixture cook for 5-8 minutes until the apples are soft and caramelized.

4

To serve, top the pancakes with some of the spiced apples, some whipped cream, and maple syrup.